Tuesday, March 17, 2015

A Sugar Cookie-Gram for Uncle Mumfie

If it's not clear: cooking is my love language. So, when my friend sent us some of his beef for a Blind Taste Test (Corn-Fed vs. Grass-Fed), I told him I'd send him his cooler back filled with cookies. Between a birthday dinner, the science fair, and being wiped out with horrible allergies, I didn't get around to baking anything this weekend. Last night!!

The Enthusiastic Kitchen Elf made these simple sugar roll-out cookies. And we got to use our fun new cookie cutters from Fred and Friends. Link below. We spelled out our gratitude. They'll go in the mail today.

Ingredients

1 C butter

1 C organic granulated sugar

1 large egg

2 t baking powder

1 t organic orange blossom water

dash of ground cardamom

dash of ground ginger

dash of ground nutmeg

dash of ground cinnamon

2-3⁄4 C flour (I refrained from using white whole wheat for these!)

Procedure

Preheat oven to 400 degrees F.

In a large mixing bowl, cream butter and sugar together until lightened and fluffy.

Beat in the egg, orange blossom water, and spices. Gently mix in the flour and baking powder until just combined.

Between two pieces of parchment paper, roll your dough out to 1/8"-1/4" thickness. Use your cookie cutters then place the cookies on a parchment-lined baking sheet.

Bake for 8 to 10 minutes, or until light browned. Let cool on a wire rack.

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Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.

My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices! Buon appetito!

All the recipes and photos on my blog are original, unless otherwise noted, and are provided for your enjoyment and use. If you do use any of the content of this blog in yours, I ask that you acknowledge the source. Thank you.